Pregnancy Friendly Vegan Beans Poriyal
Green beans have never looked this good. This South Indian-style stir-fry layers toasted mustard seeds, cumin, curry leaves, and a whisper of turmeric into something that smells absolutely incredible the moment it hits the pan. Coconut oil keeps everything plant-based and rich without any of the ingredients you'd want to avoid during pregnancy, and the whole dish comes together with straightforward, whole-food components you can feel good about. The green beans stay tender with just a little bite, and that final handful of freshly grated coconut adds a subtle sweetness that ties every flavor together beautifully. It's the kind of side dish that makes a simple bowl of rice feel like a complete, nourishing meal. Bright, fragrant, and genuinely satisfying — this one earns a permanent spot in the weeknight rotation.
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Learn more →Ingredients
4 servings
- 1 lb green beans, trimmed and cut into 1-inch pieces
- 2 tbsp coconut oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 2 dried red chilies, broken in half
- 10 fresh curry leaves
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- ½ tsp turmeric
- ½ tsp salt, or to taste
- 2 tbsp water
- ⅓ cup freshly grated coconut
Instructions
- 1
Heat the coconut oil in a large skillet or wok over medium-high heat until shimmering. Add the mustard seeds and cook until they begin to pop, about 30 seconds.
- 2
Add the cumin seeds, dried red chilies, and curry leaves to the pan and cook, stirring, until fragrant, about 30 seconds. Watch closely, as the curry leaves will sputter and the seeds can brown quickly.
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